Extra Grade High Heat Non-Fat Dry Milk

Description and Composition
Nonfat dry milk (NFDM) is the product that results from the removal of fat and water from milk. NFDM contains lactose, milk proteins, whey proteins and milk minerals in the same relative proportions as in fresh milk from which it is made. The name high heat denotes a special process that heats the dry milk for a controlled period of time. This heating and holding the product reduces the whey-protein-nitrogen levels to less that 1.5. This yields milk especially suited to the baking industry and sausage manufacturers with a superior water holding capacity.

Approximate Laboratory Analysis

Butterfat		0.9%
Crude Protein (6.38)		34-36%
Minerals		8.0%
Moisture		3.5%
Titratable Acidity		0.15% Max
Solubility Index		2.0 ml Max
Standard Plate Count		50,000 Max
Sediment		15.0 mg Max

Points In Evaluation of the Product

• Tailored to the specific needs of Bakery and Sausage manufacturers.
• Excellent water absorption qualities.
• Lump Free- Can be mixed with dry or wet ingredients.
• Improves both the physical characteristics and nutritional value of bakery goods and sausage.
• Good Flavor for liquid consumption and for bakery application.

Packaging

• 50 Lb. Polyethylene lined multi-wall paper bags.

Potential Outlets

• State & Federal Institutions.
• Bakery applications.
• Bakery Supply Companies.
• Sausage Manufacturers.

Nutritional Information      (Amount per 100 g. dry powder)

Calories		360			Total Fat (g)		0.7		Saturated Fat (g)		0.46
Calories from Fat		6			Cholesterol (mg)		18		Total Carbohydrate (g)		51
Sugars (g) Lactose		51			Vitamin A (l.U.)		36		Calcium (mg)		1300
Sodium (mg)		420			Dietary Fiber (g)		0		Protein (9g)		36
Vitamin C(mg)		Nil			Iron (mg)		Nil

Certificates of Analysis are available for all orders.

Print this page
 

  Copyright © Ramsen, LLC. All rights reserved.   Disclaimer.